1 2/3 c. frozen mixed vegetables (thawed)
1 c. chicken (cooked & cut-up)
1 can (10 3/4 oz.) reduced fat Cream of Chicken Soup
1 c. Bisquick
1/2 c. fat free skim milk
1 egg

Preheat oven to 400°F.

Mix vegetables, chicken, and soup in a ungreased 9 in. pie plate. Stir remaining ingredients until blended. Pour into pie plate and bake 30 minutes or until golden brown.

Makes 6 servings.